Awesome Baked Pork Chops & Roasted Carrots

While I don't know if I'd say these were "awesome", they were eh, okay....I'm not sure I would make them again though...I give them a C+ at best.

INGREDIENTS:

6 pork chops

1 teaspoon garlic powder

1 teaspoon seasoning salt

2 eggs, beaten

1⁄4 cup all-purpose flour

2 cups Italian style breadcrumbs

4 tablespoons olive oil

1 (10 3/4ounce) cancondensed cream of mushroom soup

1⁄2 cup milk

1⁄3 cup white wine

DIRECTIONS:

Preheat oven to 350

season chops with garlic powder and seasoning salt to taste.

Place the beaten eggs in a small bowl.

Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat.

Fry the pork chops 5 minutes per side, or until the breading appears well browned.

Transfer the chops to a 9 x 13 baking dish, and cover with foil.

Bake in the preheated oven for 1 hour.

While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.

After the pork chops have baked for an hour, cover them with the soup mixture.

Replace foil, and bake for another 30 minutes.

Roasted Carrots

Ingredients:

4 tablespoons unsalted butter

4 cloves garlic, minced

1 lb baby carrots

1/4 teaspoon salt

3 dashes ground black pepper

1/2 tablespoon honey

1 teaspoon chopped thyme or parsley

Directions:

Preheat oven to 425F.

Heat up an oven-safe skillet and cook the butter on medium heat until it starts to form and turn into golden brown. Add the garlic and quickly saute before adding the carrots. Stir a few times, then add the salt, black pepper, honey and thyme or parsley.

Transfer the skillet and roast in the oven for 15-20 minutes or until the carrots become tender. Serve immediately.

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